Pork & Red Pesto Spaghetti

Pork & Red Pesto Spaghetti

with Zesty Parmesan Pangrattato

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Spag bol night just got a whole lot better! Add our vibrant red pesto to give this meal an instant flavour boost, then add a zesty pangrattato to offset the rich and meaty flavours of the pork bolognese sauce. Bellissimo!

Tags:QuickKid Friendly
Allergens:GlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

4 clove








1 bag

baby spinach leaves

1 packet

spaghetti pasta

(ContainsGlutenMay be presentEgg, Soy)

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentSoy, Peanuts, Tree Nuts, Milk, Sesame)

1 packet

grated Parmesan cheese


1 packet

pork mince

1 packet

tomato paste

1 sachet

garlic & herb seasoning

1 sachet

chicken-style stock powder

1 pinch

chilli flakes

1 packet

red pesto

(ContainsMilk, Tree Nuts)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3971 kJ
Fat34.9 g
of which saturates10.1 g
Carbohydrate104.1 g
of which sugars18.3 g
Protein50.4 g
Sodium1890 mg
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of salted water to the boil. Finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges. Thinly slice the courgette into rounds. Grate the carrot. Roughly chop the baby spinach leaves.


Cook the spaghetti in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then drain the spaghetti and return to the saucepan. Drizzle with olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.


While the pasta is cooking, heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring until golden, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a small bowl, then stir through the lemon zest and grated Parmesan cheese. Season to taste and set aside.


Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Cook the courgette until golden, 3-4 minutes. Transfer to a plate, then season with salt and pepper. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the pork mince, breaking it up with a spoon, until browned, 4-5 minutes.


Reduce the frying pan to a medium-high heat, then add the carrot, tomato paste, garlic & herb seasoning, chicken-style stock powder, a pinch of chilli flakes (if using) and the remaining garlic to the pork. Cook until softened and fragrant, 2-3 minutes. Add the reserved pasta water, then reduce the heat to low and add the courgette, baby spinach, spaghetti, red pesto and a squeeze of lemon juice. Toss to combine and season to taste.


Divide the pork and red pesto spaghetti between bowls. Top with the zesty Parmesan pangrattato. Serve with any remaining lemon wedges.